Cutting carbs? Try this delicious vegetarian, low carbohydrate Bolognese over zucchini noodles. The mushrooms lend a nice meaty texture, the sauce is loaded with vegetables and the mascarpone cheese gives it a decadent creamy finish. Zucchini noodles are low in calories and carbohydrates with a pasta mouth feel. I use this Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer spirilizer from Amazon*. This meal can be enjoyed with a fresh Italian salad. You can make it vegan and paleo by substituting a vegan cashew cream. I’m taking this dish to Fiesta Friday hosted by Angie at TheNoviceGardener.
Vegetable Bolognese and Zucchini Noodles
2 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
1 fennel bulb, coarsely chopped
1 stalk celery
2 cloves garlic, smashed
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
Kosher salt and freshly ground pepper
2 cups chopped assorted mushrooms, such as shiitake, cremini and/or button, stemmed and chopped
1/2 cup dry red wine, such as merlot or cabernet sauvignon
14 oz can diced, no salt tomatoes
1/2 cup mascarpone cheese
2 medium zucchini spirals
Clean and chop all vegetables.
Sauté garlic and onions in olive oil until translucent. Add remaining vegetables and cook until soft about 10 minutes. Add herbs, tomatoes and wine. Simmer 30-60 minutes. I prefer a longer simmer to meld the flavors. Just before ready to serve, add mascarpone cheese and stir until melted and combined. Add zucchini noodles to sauce and simmer 5 minutes to warm noodles but keep crisp tender. Serve with shaved parmesan if desired.
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